little custard pots
PREPARATION: 15 MINUTES, COOKING: 30 MINUTES
2 1/2 cups (600 ml) low-fat milk
1/2 vanilla bean, split
2 egg yolks
2 tablespoons (30 ml) superfine sugar
1/2 teaspoon (2 ml) cornstarch
1 1/2 tablespoons (22 ml) raw sugar
1 3/4 cups (450 g) fresh cherries, pitted
2 teaspoons (10 ml) arrowroot
1 Put the milk and vanilla bean in a saucepan over medium heat and bring just to a boil. Remove the pan from the heat, cover and set aside to infuse for 15 minutes.
2 Preheat the oven to 325°F (160°C). Put the whole eggs, egg yolks, superfine sugar and cornstarch into a heatproof bowl and lightly whisk together. Return the milk to boiling, remove the vanilla bean and slowly pour the hot milk over the egg mixture, whisking all the time. Strain the mixture into a pitcher, and pour into six 1/2 cup (125 ml) ramekins or ovenproof dishes, dividing it equally among them.
3 Set the ramekins in a roasting pan or baking dish and pour in enough hot water to come halfway up the sides of the ramekins. Bake for 30–35 minutes, or until lightly set—the custards should still be slightly wobbly, as they will continue cooking for a few minutes after they are removed from the oven. Remove them from the hot water and let cool. Once cool, chill until ready to serve.
4 To make the cherry compote, put the raw sugar and 1/2 cup (125 ml) water in a saucepan and heat gently until the sugar has dissolved. Bring to a boil, reduce the heat and add the cherries. Cover and simmer gently for 4–5 minutes, stirring occasionally, until tender. Remove the cherries with a slotted spoon and place in a serving bowl.
5 Mix the arrowroot with 1 tablespoon (15 ml) cold water. Stir into the cherry juices in the saucepan and simmer for 1 minute, stirring, until thickened and clear. Allow to cool for a few minutes, then pour over the cherries. Spoon some of the compote on top of each custard, and serve the rest of the compote in a bowl.
Each serving provides
180 calories, 9 g protein, 4 g fat (1 g saturated fat), 28 g carbohydrate (26 g sugars), 1 g fiber, 86 mg sodium
CHERRIES have a low GI, are rich in potassium and provide useful amounts of vitamin C.
ADDING extra egg yolks in this recipe boosts the content of vitamins A, D and E, as well as B vitamins.
|little custard pots|